Chowder( SERVES 6 )

Publication: Listener

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The chowder is a great weekend soup that seems to taste better if you are eating it by the sea. For this recipe, you can use any firm, white-fleshed fish, cockles, oysters or a mixture. Sprinkle with bread or crumbled water crackers just before serving.

Directions

Finely chop the onion. Melt the butter and sauté the onion until translucent and without colour - about 2-3 minutes.

Add the milk and cream and simmer for 20 minutes. Dice the thyme leaves and add to the chowder. Add the potatoes (diced) and simmer until tender.

Add the seafood (cut into 3cm cubes or 1 cup of steamed cockle meat or 2 dozen oysters) and simmer until just cooked through. Season to taste with salt and pepper, then add the bacon (diced and precooked).

Serve the chowder sprinkled with parsley and crumbled water crackers if desired.

From the farm

From the pantry

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